FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

ALICA BURISOVA, ZDENKA HROMADKOVA, ANNA EBRINGEROVA EDITA DZIVAKOVA, ALEXANDER DANDAR

Title

Effect of hemicelluloses on the properties of potato and corn starches

Abstract

Cereal hemicelluloses are plant cell wall polysaccharides which have a great influence on the processing and quality of starch-based food products due to the interactions between these polysaccharides. In this paper the influence of hemicelluloses isolated from non-food sources i.e. 4-O-methylglucuronoxylan from beech wood and arabinoglucuronoxylan from com cobs on the rheological and pasting properties of com and potato starches. A series of blends was prepared from the two starches in combination with both hemicellulose types added in concentration range of 1.0 to 2.0%. The rheological properties of the blends were characterised by flow curves and the retrogradation of starches/hemicellulose blends were investigated on the refrigeration and freeze-thawing. Both types of hemicellulose exhibited a significant, positive effect on the syneresis of starch at its ~2% concentration.

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